The Omakase Experience
An end-to-end sushi intensive. Your fish, your knife, your cut.
- $395 per guest3 hoursUp to 6 guests
- AdultsHands-on
This is our most immersive sushi experience. Omakase means “I leave it to you”: at the best sushi counters, you trust the chef to serve whatever is finest that day. Here, you become part of that chain.
You arrive to a tasting of fresh ikura (salmon roe) and two house tobikos (flying fish roe), yuzu and wasabi, because this experience opens and closes on roe.
Then you take possession of four blocks of premium fish, yours alone. Bluefin akami, the lean deep red loin. Nearly always a block of toro, the fatty belly of the same fish. Yellowtail. And the Market Cut, whatever is best at the market that morning. Some mornings that is striped jack, firm and clean in the summer, or kanpachi, a silky amberjack. Some mornings it is madai, the sea bream Japan prizes above every other white fish. Some mornings it is a second block of toro, and when the fish is right, o-toro. That is the omakase promise: we serve what is best, period.
Before anything is cut, you learn to read the fish. A bluefin is not one ingredient. It is graded along its length and its depth, and two blocks from the same animal can be worlds apart. You leave knowing what separates them, and what you are looking at the next time you sit at a counter.
What you’ll do
You start the rice, then season it yourself while it is still hot, the way it must be done.
Your knife training begins where every sushi chef's does: on the vegetables. You'll learn to seed, square, and cut a cucumber to a clean, even julienne, and prep the shiso, scallion, and avocado that fill your rolls.
Only then do you pick up the fish. You learn true sushi knife technique and slice your own four-cut sashimi flight, tasted side by side, first with nothing at all, so you actually taste the fish.
Then three rolls where technique is everything, with coaching as close as one on one:
- Tekka maki, the classic tuna roll: just rice, nori, and your bluefin. No hiding. Your knife work is the whole roll.
- Uramaki, the inside-out roll, finished by rolling it through yuzu and wasabi tobiko.
- The finale: a hand roll of negitoro (tuna scraped from every trim of your own blocks, folded with scallion) crowned with ikura. Rolled last, eaten the moment it is made, standing, together.
The details
Three hours. No more than six guests. Adults, fully hands-on. $395 per guest.
There is no standing schedule for this one. We run it when the fish and the counter allow.
Book at least 7 days ahead. Your fish is ordered for your date. Looking for something inside 7 days? Ask us and we will let you know what is possible.
No fish is pre-sliced for you, nothing usable is wasted, and every piece of sushi you eat, you made.
Not open yet
The first seatings are being scheduled now. Leave your name and we will write to you when dates go up, before they are listed anywhere else.
$395 per guest · Sherman Oaks Galleria